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My Old-fashioned Lemon Icebox Pie is creamy and tastes just like Granny’s. I use Eagle Brand condensed milk with fresh lemon juice and zest for a bright citrus flavor. And my secret method ensures this pie always sets and is never runny. You’ll love this lemony pie for any occasion, and it’s easy enough to make for a weeknight dinner.
This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!
francelle
As a fourth-generation Southern cook, I’ve made this pie hundreds of times over the years. It’s a family favorite that we take to potlucks, funerals, bridal showers, or just about any occasion.
Thousands of readers have shared and saved this lemon icebox pie recipe because it’s so darn good! We serve this pie year-round and usually have one stored in the freezer to pull out for unexpected company. It’s like a breath of spring in the middle of winter.
Testing results for Southern lemon icebox pie
- You’ll find many similar recipes for this pie that use a no-bake technique. In testing both ways, we found that baking the pie for about 15 minutes helps it set properly every time, rather than being loose or runny.
- I tested with bottled lemon juice and fresh lemon juice, and my tasters overwhelmingly preferred fresh lemon juice. Bottled lemon juice just cannot give you the same bright, citrus flavor that you get from fresh lemons. It tastes flat and artificial.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Besides the incredible lemon flavor, my favorite thing about this recipe is how easy it is and how it uses simple, easy-to-find ingredients. Here are just a few things to note:
Graham cracker crust: You can make your own (it’s so easy) or just use a store-bought one. You can also use vanilla wafers or even pretzels, like my Brown Butter Pretzel Crust. I love the contrast of the salty and sweet.
Sweetened condensed milk: I only use Eagle brand sweetened condensed milk.
Fresh lemons: Grab three just in case. Regular lemons are fine for this pie; make sure they are bright yellow and ripe.
Fresh lemon zest: No cheating here! The zest adds such a nice lemon touch.
Pin this now to save it for laterHow to make an old-fashioned lemon icebox pie
You can have this pie ready to chill in less than half an hour. Plan ahead for the chill time, though, so you have plenty of time.
- Zest a couple of lemons and squeeze out the juice. Whisk together a couple of egg yolks, a can of sweetened condensed milk, fresh lemon juice, and zest. You can use a hand mixer if you prefer.
- Toss in a pinch of salt, whisk until blended, and then pour the lemon filling into the crust.
- Bake for 15 minutes, then let it cool and refrigerate for at least 4 hours or until you’re ready to serve. Garnish with whipped cream and lemon slices.
Do you have to bake lemon icebox pie?
You’ll find plenty of no-bake recipes for lemon icebox pie and key lime pie (similar recipe) online. Maybe your Mama made this pie without baking it. That’s totally fine if that’s what you prefer.
We opt for a brief bake because it helps set the filling properly, leaving the pie creamy rather than loose or runny. A short bake also addresses the raw-egg concern for children or immunocompromised folks.
Serving suggestions
This pie goes with practically everything! You can dress it up fancy with edible flowers like we have here, or simply top it with whipped cream or even leave it plain.
We always serve this lemon pie at cookouts and any summer gathering. Try it with hot dogs and hamburgers, or with Pulled Pork Sandwiches and Pineapple Jalapeno Slaw, or one of my favorite Southern meals: Fried Chicken, Butter Beans, and Mashed Potatoes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Lemon Icebox Pie Recipe
Ingredients
- 1 9-inch graham cracker crust (6-ounce)
Pie Filling
- 2 egg yolks
- 1 14-ounce can Eagle Brand sweetened condensed milk
- 4 teaspoons fresh lemon zest (about 2 large lemons)
- ½ cup fresh lemon juice (about 2 large lemons)
- pinch of salt
Whipped Cream Topping
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pie Filling
- Preheat oven to 350 degrees F. Whisk together 2 egg yolks, 1 14-ounce can Eagle Brand sweetened condensed milk, 1/2 cup fresh lemon juice, 4 teaspoons fresh lemon zest, and a pinch of salt.
- Pour into 1 9-inch graham cracker crust (6-ounce). Bake at 350 degrees F for 15 minutes.
- Allow pie to cool completely on wire rack, about one hour. Cover and chill for at least 4 hours and up to two days.
Whipped Cream Topping
- Beat 1 cup heavy whipping cream, cold at high speed of a stand mixer until foamy. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.
Notes
- Pay close attention to the size of the pie crust you purchase. This filling is enough for a 9-inch store-bought graham cracker crust, which will say 6 ounces on the package. If you purchase the one labeled 9 ounces, it is actually for a 10-inch pie, and you will not have enough filling.
- You can make the lemon icebox pie a couple of days in advance if you need to. The pie will keep well in the refrigerator for 1-2 days.
- This is a great potluck pie to take to any event, and it’s even ok if it’s still slightly frozen when you serve it.
Nutrition
Questions and tips
You should store the pie in the refrigerator. I like to take mine out before the meal so that it’s not quite room temperature but only slightly chilled.
Yes, you can freeze this pie. Wrap the chilled pie in plastic wrap, then cover with foil. Place the wrapped pie in the freezer. Store for 1-2 months.
The 15-minute bake helps the filling set, so you’re less likely to end up with a runny pie. The other most likely cause of a runny or loose icebox pie is not allowing it to chill long enough. I chill for at least 4 hours, and I usually make this pie a day in advance so it gets an overnight chill.
No. I mean, technically, you can, and the pie’s texture will be the same — but the flavor will not be as good.
Either one is just fine. My family prefers a graham cracker crust.
Yes, of course! Lots of people say meringue is the traditional topping for this pie. It’s personal preference. I do not like meringue, so I would never put that nastiness on anything!
I don’t think so. Some people make a version of this pie using cream cheese, but that’s a different pie. The filling for this pie is egg-yolk-based, so I don’t think there’s a way to make it without eggs.
I love the idea of edible flowers on top! Totally trying that next time!
Forego the whipping cream and use the whites from the eggs to make a meringue for topping; this is how my older sister taught me back in ’64-’65. A 2-egg white meringue will make enough for a pretty ring around the edge of your pie.
That’s a great idea if you like meringue!
My husband used to eat this without baking it. Is that safe?
Lots of people do that! I just prefer a brief stint in the oven.
@Wendy Vowell, I never have baked mine. They say the lemon juice cooks the eggs.
@Cheryl Roberts,
My mother never baked it either and I can hear her saying that the lemon juice cooked the eggs.
My husband is immuno compromised and takes anti rejection meds. We prefer this recipe with eggs, and must cook it for medical safety. I recommend baking it if young children, older adults, of the vulnerable will be eating it. Especially if you take it to a pot luck where you may not be aware of the medical issues of all who partake.
My husband LOVED it!!
This time I bought the 10oz crust by accident so I doubled the ingredients. How long should I allow it to bake?
This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!
This pie was voted best old fashioned lemon icebox pie out of 4 different recipes from my family. Super easy and yummy!
Sooooo glad to find the original recipe. Mom is up in her 90 ‘s could not remember all the recipe. Now we have it, thanks!
Sooooo glad to find the original recipe. Mom is up in her 90 ‘s could not remember all the recipe. Now we have it, thanks!
Just lost mom last Mother’s Day at 83. She learned from her mother who died in her 90s in the early 1980s. This recipe is the closest I’ve come to it. Absolutely delicious! Thank you for sharing.